Food & Cooking Recipes Dessert & Treats Recipes Melon-Berry Ice Pops 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 3 hrs 15 mins Yield: 6 These vibrantly-colored ice pops have a layer of sweet and tart berries that play off the mellow creaminess of melon for a whimsical and delicious treat. Ingredients 1 cup raspberries (5 ounces) ⅔ cup sugar ½ cup low-fat plain Greek yogurt ½ cantaloupe, peeled, seeded, flesh cut into large pieces (about 2 cups) Directions In a blender, combine raspberries and 1/3 cup sugar and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a 2-cup measuring cup, pressing lightly on solids (you should have about 2/3 cup puree); discard solids. Whisk in 2 tablespoons yogurt. In a clean blender, combine cantaloupe and 1/3 cup sugar; blend until smooth. Pour through a fine-mesh sieve into another measuring cup, pressing lightly on solids (you should have about 3/4 cup puree); discard solids. Whisk in 6 tablespoons yogurt. Fill six 3-ounce ice-pop molds halfway with raspberry mixture, then top with cantaloupe mixture, slowing pouring down sides of molds. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week). Cook's Notes To remove ice pops, briefly run the molds under warm water, then gently pull sticks until pops release. Rate it Print